cocoa brownies with browned butter

to kick off the wedding weekend of our friends, karen and mike, and because we will be off enjoying desserts at their pre-wedding dessert and cocktail party tonight, here is a delectable recipe for scrumptious brownies.  make them tonight or this weekend...you will be so happy that you did! cocoa brownies with browned butter

via bon appetit

preheat oven to 325 degrees.  line 8x8x2-inch baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang.  coat foil with a nonstick spray.

melt 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces in medium saucepan over medium heat.  continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.  remove from heat; immediately add 1 1/4 cups sugar, 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled), 1 teaspoon vanilla extract, 2 teaspoons of water, and 1/4 teaspoon salt.  stir to blend.  let stand about 5 minutes (mixture will still be hot).

add 2 large eggs to the hot mixture 1 at a time, beating vigorously to blend after each addition.  when mixture looks thick and shiny, add 1/3 cup plus 1 tablespoon unbleached all purpose flour and stir until blended.  beat vigorously for 60 strokes (yes, you should count).   transfer batter to prepared pan.

bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.  cool in pan on rack.  using foil overhang, lift brownies from pan.  cut into 4 strips. cut each strip crosswise into 4 brownies.